Pickle season has officially begun in India and while many people are gearing up to make their yearly stock of pickles, i am still figuring out the pickling spices 😛 I guess it would take me a couple of years more before i become comfortable making my own pickles.. for now, i am experimenting with the pickle spices. Here is a recipe which combines my 2 favorite things together – Achaar/Pickle and Baigan/Eggplant to make a tempting plate of “Achaari Baigan”
I think i don’t express my love for eggplants enough… or do i ? 😛 To check just that, i went through my blog post archives and noticed that i have so many recipes with eggplants in them. I guess this is one vegetable that has a permanent spot in my life and the fridge off course. The color purple is just my favorite and this vegetable does a 100% justice to my love for the color. Add a few pieces to any dish and you have yourself an elevated dish ! Eggplant i L.O.V.E u !
Achaari Baigan (Pickle spice Eggplant stir fry)
Achaari Baigan/ Pickle spice eggplant stir fry
- 2 cups chopped eggplant/baigan/aubergine (I have used the slender Chinese variety here for even discs)
- 1 tablespoon mustard oil/ vegetable oil (i preferred mustard oil as i like my pickles in mustard oil as well. If u don’t like mustard oil, use any other oil)
- Tempering spices, 1 tsp each (mustard seeds, kalonji/nigella seeds, saunf/fennel seeds, cumin seeds and fenugreek seeds). This is also known as Paanch Phoran spice
- 1/2 tsp asafoetida
- 1/2 tsp turmeric powder
- 3-4 cloves of garlic, thin slices (u can even use ginger instead of garlic. I personally love garlic so used that in this recipe)
- salt to taste
- 1/5 tsp red chilli powder
- 1 tsp dry mango powder
- 1 tsp garam masala
- handful of chopped fresh coriander, or as per your taste
- Bring a heavy bottom saucepan on high heat. Add in the oil and the tempering spices along with the asafoetida. Let the spices splutter
- Add in the turmeric powder and garlic. Mix in the oil. Now, add in the eggplant discs and mix well so that all the eggplants are coated with the spices and oil.
- Sprinkle salt and red chili powder on top. Combine and let this cook on high heat for a couple of (The eggplants will begin to change color).
- Now, place a lid on the saucepan and let this cook on simmer for about 10-12 minutes. Check in between and stir in between so that eggplants cook well on all sides.
- Eggplants are done when they are mushy but still hold shape. Add in garam masala, dry mango powder and chopped coriander. Mix and serve hot with naans, parathas, pooris or a humble plate of rice !
The dish came along so quickly and believe me, it was a delight. I served them with the super simple plain rice and dal/lentil combination and it just elevated the whole meal. My husband actually thought it took me a while to create this stir fry as it tasted so complex and full of flavours. He appreciated the dish and my efforts , i humbly took the praises and kept mum 😛 Why to pour your kitchen secrets out .. right ? 😛 Make it for yourself and earn the praises 🙂
Bringing this to Fiesta Friday. Thanks to dear Jhuls, Justine and Angie ! 🙂
Now that you have this recipe in your pocket, maybe you would like to get more ideas of preparing eggplants. Check out below: